Chinese Style Lemon Chicken
A delicious, fresh-tasting chinese style lemon chicken dish which is also Gluten free
4 people
20 minutes
5 minutes
Ingredients
- 2 tbsp SuperValu Cornflour
- 600 g SuperValu Fresh Chicken Fillets thinly sliced
- 0 - SuperValu Fresh Coriander chopped, to garnish
- 3 - SuperValu Fresh Ginger peeled and cut into matchsticks
- 2 cloves SuperValu Garlic sliced
- 2 tbsp SuperValu Goodness Sesame Seeds toasted to garnish
- 1 large SuperValu Onion sliced
- 320 g SuperValu Rice
- 1 tbsp SuperValu Sunflower Oil
- 0 - SuperValu Whole Black Peppercorns
For the Sauce
-
200
ml
Chicken Stock Cube
-
2
tbsp
SuperValu Cornflour
-
4
tbsp
SuperValu Honey
-
1
-
SuperValu Lemon
juice only
-
2
tbsp
SuperValu White Wine Vinegar
Method
- Place the cornflour in a bowl and season with salt and pepper. Add the chicken and toss to coat thoroughly.
- To make the sauce, pour the chicken stock, lemon juice, honey, vinegar and cornflour into a bowl. Whisk until fully combined.
- Cook the rice as per the packet instructions and keep warm.
- While the rice is cooking, heat the sunflower oil in a wok over a high heat. Add the coated chicken and stir-fry in batches for 2 to 3 minutes, until golden. Remove from the wok and set aside.
- Keep the wok on a high heat and add the onion, garlic and ginger and cook for a further 2 minutes, until golden. Pour in the lemon sauce and simmer for 2 to 3 minutes, until slightly thickened. Return the chicken to the wok. Simmer for 1 to 2 minutes, until the chicken is heated through and coated with the sauce.
- Serve the chicken with the fluffy rice. Garnish with sesame seeds and fresh coriander.
Similar recipes to try
Kevin Dundon
Kevin's Easiest Ever Seafood Pie
Kevin Dundon
Kevin’s Asian Teriyaki Chicken and Carrot Broth Bowl
SuperValu
Kevin's Autumn Glazed Cabbage Steak
SuperValu
Kevin's Slow Cooker Cheesy Beef and Potato Gratin
Kevin Dundon
Kevin's Airfryer Salt & Chilli Chicken Wings with Autumn Roasted Vegetables
Kevin Dundon
